Black-eyed Pea-and-Sweet Potato Salad

Name: Black-eyed Pea-and-Sweet Potato Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 kilograms black-eyed peas, rinsed and drained; 1 teaspoon dried basil; 1 teaspoon dried thyme; 2 garlic cloves, minced; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 79 milliliters lime juice; 118 milliliters mango chutney; 118 milliliters chopped fresh Italian parsley; 1 teaspoon pepper; 1 purple onion, quartered and thinly sliced; 1 teaspoon salt; 2 medium sizes sweet potatoes, peeled and cubed; 1 Tbsp vegetable oil

You can never have too many side dish recipes, so give Black-eyed Pea-and-Sweet Potato Salad a try. One portion of this dish contains around 14g of protein, 3g of fat, and a total of 309 calories. This recipe serves 8. A mixture of sweet potatoes, ground cumin, thyme, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Bring potato and water to cover to a boil in a large saucepan over medium heat. Cook 15 minutes or until potato is tender.

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Potato

Water

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Sauce Pan

Drain and set potato aside.

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Potato

Saut onion in hot oil in saucepan over medium heat 4 minutes or until tender.

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Onion

Cooking Oil

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Sauce Pan

Add garlic and next 4 ingredients. Cook, stirring constantly, 1 to 2 minutes.

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Garlic

Stir together lime juice and chutney in a large bowl; add potato, onion mixture, peas, and remaining ingredients, tossing gently to coat. Cover and chill at least 1 hour.

Ingredients you will need

Lime Juice